Real business story

Rising waste costs triggered a host of sustainable changes

The subject of waste disposal might be bottom of a hospitality business owner's priority list, but it’s an example of an area which can actually drive a different way of thinking.
The Mote

Pub and restaurant The Mote has come up with inventive ways to reduce its waste

The Mote has a location to die for, but it does create issues around deliveries and rubbish collection. The rising cost of commercial waste disposal has been the stimulus for CJ Bishop to take a fresh look at how her pub and restaurant operates. She’s been creative in a number of ways.

“It’s simple things like instead of throwing out used coffee granules, use them as a natural soil fertiliser,” she said. “Give your bottle tops to local schools to use as arts and crafts. This supports both your local community and environment.”

The business also no longer uses bleach-based cleaning products, opting instead for more natural options such as bicarbonate of soda and vinegar. She’s sourced biodegradable cups and straws, creating a more sustainable business that resonates well with customers both old and new.

More small changes that work

From maximising local partnerships to reducing waste, Britain's hospitality firms are out to prove that small, creative changes can make a huge difference. Catch up with the other seven stories in the series below:

  • location: South West (England)
  • business type: Hospitality & tourism

Key takeaways

CJ Bishop's creative changes reduce costs and support the local community and environment